Souffle compositions

Abstract

Dry souffle compositions having malto/Dextrin and Zanthan gum and wherein the resulting soufflees have an improved foam structure.

What is claimed is: 
     
       1. A souffle dry mix composition comprising,   ______________________________________                                    
Egg White Solids        20-40%                                            
Powdered Vegetable Shortening                                             
                        25-50%                                            
Modified Food Starch     8-12%                                            
Malto/Dextrin            5-15%                                            
Dextrose                 0-15%                                            
Sucrose                  0-15%                                            
Salt                     0-3%                                             
Lactic Acid Powder       0-3%                                             
Potassium Bitartrate   0.5-2.5%, and                                      
Xanthan Gum            0.5-1.0%.                                          
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       2. The souffle dry mix composition of claim 1 comprising,   ______________________________________                                    
Egg White Solids        25-35%                                            
Powdered Vegetable Shortening                                             
                        25-45%                                            
Modified Food Starch     9-11%                                            
Malto/Dextrin            8-12%                                            
Dextrose                 0-10%                                            
Sucrose                  0-10%                                            
Salt                     0-2.75%                                          
Lactic Acid Powder       0-2.5%                                           
Potassium Bitartrate   0.5-2.0%, and                                      
Xanthan Gum            0.6-0.9%.                                          
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       3. The souffle dry mix composition of claim 2 comprising,   ______________________________________                                    
Egg White Solids      24.14-33.60%                                        
Powdered Vegetable Shortening                                             
                      29.29-44.26%                                        
Modified Food Starch  10.46-10.61%                                        
Malto/Dextrin          9.61-9.72%                                         
Dextrose                 0-9.24%                                          
Sucrose                  0-9.61%                                          
Salt                     0-2.64%                                          
Lactic Acid Powder       0-2.43%                                          
Potassium Bitartrate   0.85-1.57%, and                                    
Xanthan Gum            0.79-0.82%.                                        
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       4. A souffle product comprising, a dry mix composition of claim 1, skim milk and flavoring ingredients. 
     
     
       5. A method of preparing a souffle product comprising, (1) combining a souffle dry mix of claim 1 with skim milk and whipping the mixture until soft peaks of souffle foam form,   (2) blending flavoring ingredients into the blend of step 1, and   (3) portioning the mixture of step 2 into containers and baking to form the souffle.